Frozen Sweet Treats – Peach Slush

peach slushA highlight for many in the summer is slushy frozen drinks. Often times we would simply pop to the 7-11 and grab a slushy, but once I started paying more attention to what actually went into these slushies (can we say mountains of sugar and artificial flavors?) I was on the hunt for a slushy recipe that I could easily make at home (and without all the sugar!)

When I started browsing for ideas I came across this recipe for a peach slush; which it turned out I had already saved a while back in my recipes to try. It was also the perfect time to try it as we had just returned from the Okanagan with a mountain of fresh peaches.There is nothing like using your fresh fruit to make your delectable treats! It was a perfect fit. Peaches are also rich in vitamins such as Vitamin A, beta carotene and Vitamin C, as well as many minerals so super good for you!

At first I was a little hesitant to make it cause though it was a quick mix of ingredients in the blender, it was the 1 to 2 hours of waiting and stirring that deterred me a little bit. I kind of like instant! Plus I sometimes forget when I have to pay attention to things to stir every so often. But I found a way to make it work and honestly it was not that bad. Plus it makes a great easy, healthy, naturally sweetened frozen treat that you can make and enjoy at home.

The original recipe did not call for any sweetener but I found it needed just a little bit so I added in a teaspoon of honey. Depending on your level of desired sweetness will depend on whether you opt in to add it yourself. I can also see this recipe working well with other fruit such as strawberries, raspberries, maybe even watermelon.

Of course the kids enjoyed it. They are great little testers of Mom’s new recipes and help me adjust it when needed. Try it out and let me know what you think.

Peach Slush

2 fresh peaches, peeled and chopped

1/8 c. waterpeach slush

1 tsp. honey

1 tsp. fresh lime juice

Peel peaches by putting them in boiling water for 30 seconds. Chop peaches into chunks and put in a blender.

Add water, honey and lime juice. Blend until smooth consistency.

Pour into a 9×13 pan and freeze in freezer for one to two hours. Stir a few times so that it does not freeze into a solid block.

When ready stir and whip it up with a fork so it has a nice slushy consistency.

Serve immediately in a cold dish. Makes 2 small servings

Have a great slush recipe? Share in the comments below.

Frozen Sweet Treats – The Fresh Fruitsicle

frozen sweet treats

One of the things that is great about summer is the delicious frozen sweet treats that you get to enjoy on a hot summer’s day. Creamy fudgsicles, ice cream, freezies, slushies, popsicles and more all offer a refreshing cooling treat.

The trouble is with most frozen sweet treats is the amount of added sugar (and color) that is in them to make them ‘sweet’. Don’t get me wrong, I love a sweet treat just as much as the other guy, but in eliminating refined sugar at our house, we have learned not only how to naturally sweeten our treats, but also that we don’t need it as sweet anymore. Our tastebuds have adjusted and we enjoy the natural flavors and sweetness of fruit (and foods) without the added sugars.

frozen sweet treatsWhen I was growing up it was not uncommon for my mother to make popsicles simply by pouring fruit juice into popsicle molds and freezing them. As long as the juice was unsweetened we were already enjoying a yummy cooling sugar free treat.

When I became a mother I made these kinds of popsicles for my kids as well. The thing is, I often found that once you sucked on them for a while, all the juice was gone and you were left with ice on a stick. I was looking for a frozen sweet treat that would have flavor all the way through and of course, naturally sweetened.

My first discovery was Grasshopper Popsicles, a mixture of blackberries and spinach, yes I said spinach, and a few other ingredients to put it all together. For a while this was our staple popsicle, which the kids really enjoyed. It was my mother when visiting one summer, who introduced us to this simple creamy popsicle that has added a little more variety to our popsicle pickings.

The Fruitsicle, as she calls it, is a fruity, creamy, dairy free, sugar free popsicle that is super easy to make. You just put all the ingredients into the blender and mix, then pour into the popsicle molds and wait for it to freeze. (The waiting is the hardest part, my kids were continually asking me if they were ready yet).

The Fresh Fruitsicle

1-2 cups fresh strawberries, trimmedfrozen sweet treats

1 ripe banana, peeled and cut into chunks

½ cup coconut milk

1 to 2 tablespoons raw honey

Put all ingredients into blender and blend until smooth. Pour mixture into popsicle molds and freeze for 6-8 hours or overnight.

*if you’d like your popsicle to be a little sweeter simply add more honey or more strawberries to the mix

Makes 8-9 popsicles depending on the size of your popsicle mold

Easy Strawberry Banana Dairy Free Ice Cream Recipe

One of the things I definitely miss going dairy free is ice cream. A regular staple at my house when growing up; we often had it after supper, asking my parents hopefully if we could have some. Unless we were out, they usually said yes. Knowing that this was one thing I could not give up completely I set out to find some dairy free ice cream recipes.

dairy free ice cream recipeWhen I first started searching for dairy free ice cream recipes I thought that I would always have to make it in an ice cream maker using some kind of dairy free milk and natural sweetener. But what I have discovered is it can be even simpler than that. In fact it is so easy to make a great creamy, dairy free sugar free ice cream that as soon as you’re done reading this post, you’ll probably hop up and make some. Five minutes, maybe less, honestly you’ll be done.

Not to say that using an ice cream maker and an alternative dairy free milk is not a good option. In fact, I have some super yummy ice cream recipes made with coconut milk, like the peanut butter ice cream, that is so creamy and delicious it is worth the few extra minutes to make it. But sometimes you just want a quick treat. Not too much work and not too much thought being put into it. This is why I like this recipe for a dairy free strawberry banana ice cream. Super simple, super tasty and the only thought you have to put into it is do I have frozen bananas?

Dairy Free Strawberry Banana Ice Cream

This easy dairy free ice cream recipe gives you a nice soft serve ice cream in less than five minutes

dairy free ice cream recipe1 frozen banana (*peel banana before putting into freezer)

1 c. frozen strawberries

Put frozen banana and frozen strawberries into Vitamix blender. (If you do not have a Vitamix, a high powered blender of some kind is recommended due to the fruit being frozen and to prevent burning out your blender. If you have a standard blender, just proceed slower or blend fruit in smaller amounts to prevent burnout). Turn Vitamix on starting at low speed and slowly turn up to high. You may need to use tamper to push frozen fruit down to thoroughly mix. Once you have a soft serve consistency ice cream is ready to serve. Scoop into bowls and enjoy!

This dairy free ice cream recipe can also be made with different kinds of fruit, substituting the strawberries for raspberries or mango, etc. We have found though that the banana is a key part of the recipe in order to get that nice ice cream consistency and should always be present.

This is also a great recipe to make with kids as it is super easy for them to help with by putting the fruit into the blender or turning it on under the direction of an adult. It’s perfect for a hot summer day when you want a yummy cool treat and super quick to make. With just a little pre planning by having frozen fruit ready in the freezer you can literally whip it out in no time!

Summer Treats – Sugar Free Cherry Pie

One of the things I love about summer is all the fresh fruit that is available. Cherries, peaches, strawberries, blueberries, etc. It’s abundantly available, and it’s fresh, sweet and luscious, a taste sensation when you put it in your mouth.

I feel lucky that my parents live in the Okanagan where fresh fruit is rapidly abundant. Fruit stands and u-picks line the sides of the roads where it is not a matter if there is fruit but where you would like to get it from.

I always tend to get a little over zealous and buy lots of fruit to bring home. I make jam, freeze, eat it or make various desserts like crumbles and pies.

In fact last weekend when I was in the Okanagan I bought 20 lbs of cherries for $20. It was a steal of a deal! The only thing is when you buy that much fresh fruit you have to do something with it fairly quickly or your ‘steal of a deal’ ends up going rotten and moldy very quickly.

So there I was Tuesday night for 3 hours pitting and jamming cherries, trying to give some away to friends, and getting creative with what I was going to do with this fruit.

(I would highly recommend using a cherry pitter as this makes it much easier to pitt cherries and is something that the kids could do and help with – my son loves using the cherry pitter and I can easily enlist his help)

By the time I was done I was covered in cherry juice (and so was my kitchen), with a mound of cherry pits and stems in the sink and a huge mess to clean up. I never wanted to see another cherry again…

The benefit of all this was cherry pie. Cherry pie is one of my favorite pies, other than pumpkin and coconut cream, so when I was getting to the end of the cherries and still had a lot left I decided to treat myself.

As you may know there is lots of sugar in pie, but as sugar and dairy free household, I have become adept enough to make the appropriate substitutions and still have a delicious experience (where it tastes just as good as one with sugar, if not better). My mouth was already watering at the thought of this pie, with ice cream on top.

I used Martha Stewart’s Sweet Cherry Pie recipe that I found on the internet and adapted it accordingly using agave nectar instead of sugar. It turned out beautifully and everyone had 2 pieces! With ice cream of course!

Vanilla Rice Dream

As for the ice cream, I have recently discovered Rice Dream, a lactose and gluten free ice cream available in stores. It is also sugar free, as it is sweetened with brown rice syrup and agave nectar. It is quite good, in fact it is so good I had way more ice cream than I actually did pie!

I make my own crust (and have been praised for how good it is) simply by following the recipe on the Tenderflake® box, which I use in my crust. It creates a beautiful light and flaky crust.

This pie recipe used a lattice top crust, which I don’t usually do but decided to try it out, and though I found it did look very pretty, I prefer a full crust on the top. A good crust is something we really enjoy at our house, so the more of it the better!

Cherry Pie
  • 4 cups cherries
  • 1/3 cup agave nectar
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • All-purpose flour, for rolling
  • 1 large egg yolk, beaten with 1 tablespoon water, for egg wash
  • 2-9 inch pie crusts (make your own or store bought)
  1. Preheat oven to 400 degrees. On a floured surface, roll out pie crust one to a 14-inch round. Fold dough in half and gently place in middle of a 9 inch pie plate. Once centered unfold dough so that it fits evenly in the plate (do not stretch dough). Using pering knife trim dough to a 1-inch overhand all around.
  2. In a large bowl, combine cherries, agave nectar, cornstarch, and lemon juice; toss until cherries are well coated. Pour into prepared bottom crust.
  3. Roll out second crust to a 14-inch round. If creating lattice, cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice. Using pering knife, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge. If choosing not to create lattice, simply fold crust in half and place over pie. Trim, press to seal and crimp as described.
  4. Using a pastry brush, lightly brush lattice/ crust with egg wash.
  5. Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Though original recipe calls for above baking time I found that pie was done in about 50-55 minutes. Please use times as approximate and gauge it according to your oven.
  6. Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.